So we're planning on brewing a pumpkin ale tomorrow morning and I got a few questions regarding adding pumpkin. There are enough opinions on when to add the pumpkin, so let's keep that topic on the back burner for this thread please
I'm planning on adding 3-4 29 oz of canned pumkin to the mash tomorrow (10 gal batch) and would like to bake it beforehand. My question is: do I have to bake it and cool it right before putting it into the mash or can I bake it tonite (for time-constraint reasons) and let it sit until tomorrow morning? Since we've never brewed a pumkin ale before, when i add it to the mash after its cooked, is it gonna/supposed to be soupy, hard, or something in-between? should we mix it in with the grains at dough-in or just let it sit on top after dough-in?
Thanks in advance!
I'm planning on adding 3-4 29 oz of canned pumkin to the mash tomorrow (10 gal batch) and would like to bake it beforehand. My question is: do I have to bake it and cool it right before putting it into the mash or can I bake it tonite (for time-constraint reasons) and let it sit until tomorrow morning? Since we've never brewed a pumkin ale before, when i add it to the mash after its cooked, is it gonna/supposed to be soupy, hard, or something in-between? should we mix it in with the grains at dough-in or just let it sit on top after dough-in?
Thanks in advance!